GLAZE

1 cup confectioners' sugar, sifted

1 - 2 tablespoons milk

1 teaspoon ground cinnamon

Preparation

For the cookies, position racks in the top and bottom thirds of the oven; preheat to 375 degrees . In a medium bowl, whisk the flour, baking soda, cinnamon, ginger and salt. In a large bowl, using an electric mixer on medium, beat the sugar, butter, sour cream, molasses and egg, stopping occasionally to scrape down the sides of the bowl, until well blended. Add the dry ingredients; beat on medium just to blend.

Using a 1-inch (2 tsp.) cookie scoop, scoop the dough onto two nonstick or parchment-lined baking sheets, spacing about 1 inch apart. Bake until puffed and slightly cracked on top, rotating the sheets and reversing from the top to bottom racks halfway through baking, 12 to 18 minutes. Let cool on the sheets for about 2 minutes, then transfer the cookies to a wire rack; let cool. Repeat with the remaining dough on clean, cold baking sheets.

For the glaze, in a medium bowl, whisk the confectioners' sugar, 1 tbsp. milk and the cinnamon, adding more milk by the teaspoon if too thick. Line two baking sheets with parchment. Working with 1 cookie at a time, dip the top of the cookie into the glaze and transfer to the baking sheets. Let the cookies stand until the glaze sets, about 1 hour.